Cajun Pork with Pasta Salad
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Cajun Pork with Pasta Salad
YIELD Makes 4 main-dish servings (about 1-1/4 cups each)
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This seasoned rub for pork has a unique blend of 9 herbs and spices. If you choose to grill the pork tenderloin, it can be grilled whole, rather than in slices.
INGREDIENTS
| 1 | boneless pork tenderloin (about 12 ounces), visible fat trimmed |
| Cajun Spice Rub (recipe) | |
| Nonstick cooking spray | |
| 8 | ounces fresh or frozen, thawed sliced okra |
| 1/2 | red bell pepper, sliced |
| 1/2 | yellow bell pepper, sliced |
| 1 | teaspoon minced jalapeño pepper* |
| 1 | small onion, sliced |
| 1/4 | cup fat-free reduced-sodium chicken broth |
| Salt and black pepper | |
| 8 | ounces bow tie pasta, cooked and kept warm |
PREPARATION:
- Cut pork into 1/4-inch-thick slices; coat all sides with Cajun Spice Rub.
- Spray large skillet with cooking spray. Heat over medium heat until hot. Cook and stir pork 2 to 3 minutes on each side until browned and no longer pink in center. Remove from skillet; set aside.
- Add okra to skillet; cook 3 to 5 minutes or until browned. Add bell peppers, jalapeño pepper, onion and chicken broth; bring to a boil. Reduce heat and simmer, covered, 3 to 5 minutes or until vegetables are crisp-tender. Add pork and cook 2 to 3 minutes. Season to taste with salt and black pepper.
- Place farfale on serving platter; spoon pork mixture over top and toss.
This recipe appears in:
Southern
NUTRITIONAL INFORMATION:
| Protein | 28 g |
| Fiber | 2 g |
| Carbohydrate | 55 g |
| Cholesterol | 49 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 11 % |
| Calories | 373 |
| Sodium | 184 mg |
DIETARY EXCHANGE:
| Vegetable | 2 |
| Starch | 3 |
| Meat | 2 |
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